Place the oven on the high broil setting, move a rack to the top shelf of the oven, and lightly oil the bottom of a large casserole dish or baking sheet.

Stir together the Italian seasoning, paprika, garlic powder, onion powder, and salt in a small bowl. Place the salmon fillet in the prepared baking dish, and sprinkle the salmon with the seasoning mixture.

Roast the salmon on the stop shelf (or second-to-top) for 10 to 15 minutes, or until fish reaches desired doneness and is crispy on top. For salmon that's rare on the inside, roast 8 minutes, and for salmon that's cooked through but still moist, cook 10 to 15 depending on how thick the fillet is.

Remove salmon from the oven and allow it to cool 5 minutes. Serve with a drizzle of garlic butter sauce and top with blistered tomatoes (see instructions below).

While the fish is roasting, prepare the sauce and tomatoes.

Add all of the ingredients for the garlic butter sauce to a small skillet and heat over medium-high. Allow the sauce to come to a full bubble, stirring occasionally, until garlic is very fragrant.Reduce the heat and allow it to simmer while the fish and tomatoes are cooking, stirring occasionally. If you'd like, you can turn this into a brown butter type of situation by cooking the mixture at a higher temperature until it browns.

Heat the oil in a cast iron skillet over medium-high. Once the skillet is hot, carefully add the tomatoes. Allow them to sit, untouched for 2 minutes. Give the skillet a shake and cook another 2 minutes. Give the skillet another shake/stir and cook until tomatoes are blackened and skin is beginning to wilt, about another 3 minutes.